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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 113.6
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 225.9 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.4 g

View full nutritional breakdown of Ratouille Salad calories by ingredient
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Ratouille Salad

Submitted by: LADYPHOENIX61

Introduction

Good for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy! Good for you and to you! Lots of good veggies! Leftover options: use as pita pocket filling or toss with hot pasta. So, so delicious and nutritious! Enjoy!
Number of Servings: 8

Ingredients

    1 small eggplant(about 1 pound)
    1 cup water
    1/4 tsp salt
    1/3 cup olive oil
    2 Tbsp lemon juice
    1/2 tsp dried basil
    1/2 tsp salt
    1/2 tsp dry mustard
    1/8 tsp black pepper
    2 medium tomatoes, chopped*
    1 medium zucchini, thinly sliced
    1 small onion, sliced and separated into rings
    1 small green bell pepper, chopped
    1/3 cup chopped, fresh parsley

Directions

Cube eggplant and boil in 1 cup salted water until tender; drain.

Mix oil, lemon juice, basil, 1/2 tsp salt, pepper and mustard in a large glass or plastic bowl. ADd eggplant and remaining ingredients. Cover and refrigerate for at least 4 hours.

Makes 8 servings

*To remove seeds from tomatoes, cut in half before chopping and gently squeeze over sink, bowl or paper towels.

Number of Servings: 8

Recipe submitted by SparkPeople user LADYPHOENIX61.






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